Gluten-Free Chocolate Breakfast Muffins

Gluten-Free Double Chocolate Breakfast Muffins

2 cups oat flour

3 eggs

1/2 cup baking cocoa*

1/2 cup applesauce

1 tsp vanilla

1/2 cup plain Greek yogurt

1/2 tsp cream of tartar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 cup hot water

1/2 cup chocolate chips

Cream all liquids. In a separate bowl except for water, whisk together all dry ingredients except for chocolate chips. Combine and both with hot water and blend together until smooth. Add half of the chocolate chips.

This batter will be very runny but that's how it's supposed to be. Line or spray 12 jumbo muffin tin cups and fill evenly with the batter.

Bake at 350 degrees for 17 minutes. Carefully open oven door and pull out the rack. Sprinkle remaining chocolate chips on top of the muffins and bake another 5 minutes or until firm and a toothpick comes out with only a few moist crumbs attached. So yummy! 

Make the night before for an indulgent breakfast ...

*1/2 cup based on European-style baking cocoa. Regular baking cocoa may not produce a dark enough chocolate. If needed, increase baking cocoa to 3/4 cup.